Bucatini 101

Pasta’s one eyed pirate! Argghhhh


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Bucatini 101 We have become a nation of pasta eaters, but we are not exactly the most adventurous of the pasta eaters. That honor remains the domain of the Italians. A land rife with variety, sometimes so nuanced it’s easily missed on first glance; like for example the so-called thin spaghetti that is for sale at most of your local Costcos. Thin spaghetti my butt. They are peddling some angel hair on steroids perhaps but cook some up and you’ll miss the bite and heft that is spaghetti.

It is this subtlety that is extolled in Italy. Regional variations make for an almost endless list of pasta shapes and sizes and the sauces that you are allowed to serve them with! To a certain extent there is both rhyme and reason to these pairings. The different shapes hold sauces differently and were originally created to be paired with local ingredients. Thus rotini with it’s ridges grabs on to and holds bits of pesto as the ridges on penne rigate might when it’s paired with a classic veal sauce.

The exploration of pasta is an almost inexhaustible story so in order to do it justice let’s take it one shape at a time, beginning today with one of my favorites: Bucatini and the sauces, and wines it pairs with!

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Comments

  • Snooth User: zinfandel1
    Hand of Snooth
    154660 994

    Greg
    We are on the same page. I love bucatini and these recipes are fantastic. My one big problem is that I cannot find guanciale anywhere in my area and I am forced to use pancetta as a substitute. But that is alright because I like pancetta also.

    Nov 01, 2013 at 4:29 PM


  • Snooth User: EMark
    Hand of Snooth
    847804 5,309

    These look awesome. I did not comment at the time, but I also really appreciated the pumpkin recipes, last week.

    Interestingly enough, bucatini is a tad difficult to find in the supermarkets near me. There are some Italian delis that I can use, but they are not exactly convenient. Now, while I may not be able to find bucatini, I can often find a pasta called perciatelli, which, if it isn't the same thing, is close enough.

    Nov 01, 2013 at 4:42 PM


  • Have used bucatini many times but get a bit frustrated trying to twirl it around my fork because it's so thick.... what am I doing wrong??

    Nov 02, 2013 at 2:18 PM


  • Snooth User: EMark
    Hand of Snooth
    847804 5,309

    Judy, you're doing nothing wrong. Everybody else at the table is finding the same thing. Just enjoy it. :-)

    Nov 02, 2013 at 2:44 PM


  • Snooth User: Wine Duets
    Hand of Snooth Voice of Snooth
    1393979 31

    Love the Bucatini!!! A local Italian restaurant had it on their menu and I begged them to sell me a few boxes :-)

    Nov 02, 2013 at 3:52 PM


  • Snooth User: napagirl68
    Hand of Snooth
    87843 2,642

    I love, love Bucatini!!! I love it too much ;-) My fav version was at a restaurant in the Santa Cruz area- Bucatini with a delish pork ragout, topped with a poached egg, fresh from the hen house at the back of the restaurant property. YUM. I made my own rendition at home, but hubby/daughter couldn't wrap their heads around the poached egg, so I did a dollop of fresh ricotta.

    Nov 03, 2013 at 12:04 AM


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